For best results, use dry white wine such as Sauvignon Blanc or Pinot Grigio. Be careful not to overcook the shrimp, as they can become tough. Serve immediately for the best flavor and texture.
Sautéed Shrimp
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS12
Succulent shrimp, kissed by bright citrus and infused with aromatic herbs, create a dish that is both simple and sophisticated. Perfect over creamy grits or fluffy rice, this sautéed shrimp is ready in minutes and bursting with flavor.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol173 mg
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Fiber1 g
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Protein19 g
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Saturated Fat0 g
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Sodium226 mg
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Sugar1 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSqueeze the juice of one lemon half over the shrimp. Toss to coat evenly and set aside to marinate briefly. (5 minutes)
02
StepHeat the olive oil in a large skillet over medium heat. Add the chopped onion, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant. (5 minutes)
03
StepStir in the chopped rosemary, dried basil, dried oregano, ground coriander, and bay leaf. Pour in the white wine and Worcestershire sauce. Bring to a simmer and cook until the sauce has slightly reduced and thickened. (8 to 10 minutes)
04
StepAdd the marinated shrimp to the skillet, ensuring they are evenly distributed in the sauce. Cook, turning occasionally, until the shrimp turn pink and are cooked through. (5 to 7 minutes)
05
StepRemove from heat. Squeeze the juice of the remaining lemon half over the shrimp. Stir to combine. Serve immediately over grits, rice, or pasta.
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RECIPE REVIEWS
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Please Rate
Edmond Aufderhar
Jun 28, 2025I added a little lemon zest for extra zing, and it was perfect!
Estefania Huel
Jun 24, 2025I didn't have any white wine on hand, so I used chicken broth, and it worked great.
Riley Schowalter
May 30, 2025Definitely will be making this again!
Clifton Goldnerbaumbach
May 20, 2025This was so easy and delicious! My family loved it!
Michele Wolff
May 19, 2025I found that 5 minutes was a little too long for my shrimp - I'd start checking them at 3 minutes, especially if using smaller shrimp.